Buttermilk Waffles for Two

My friend teases me because I’ll make a pancake or four cupcakes. Well, I’ll also make two waffles. Waste not want not. It’s just me and the kid. I have no use for a half dozen waffles.

This recipe is for two decently sized waffles. If you want to make more then allow me to direct you to my go-to recipe converter. Simply input the interval you want to increase the recipe by (3 for roughly six, four for roughly 8, etc.)

You can add fixins, below I added spices and chopped apples. You can also add toppings, pictured below with strawberry compote.

Ingredients

1c flour

1 tbsp sugar

1/2 tsp salt

2 tsp baking powder

(any dry add on)

3/4c warmed buttermilk

3tbsp melted butter

1 tsp vanilla extract

Basic recipe:

Dry ingredients in one bowl.

Melt butter in another.

Add warmed buttermilk to the butter.

Add lightly whisked egg and vanilla.

Whisk wet into dry.

Portion into your waffle maker and cook following your machine’s operation.

© 2018 by Alexa Mason. All Rights Reserved

Orzo “Greek” Pasta Salad

I don’t eat many sides from the grocery store deli but I will always be up for the various Greek pasta salads.

I make this pretty often but my produce usually just reflects what I have on hand. It comes together fairly easily and quickly. It also tastes better the longer everything marries.

Ingredients

Half a box of orzo

1/2 red onion, finely chopped

1/2 cucumber, finely chopped

1/4 tomato, finely chopped

1/3-1/4 cup sun-dried tomatoes, roughly chopped

Dressing

1/2 cup olive oil

1/4 cup red wine vinegar

1 tsp Dijon mustard

1/2 tsp lemon zest (optional)

1/2 tbsp chopped parsley

1 tsp chopped cilantro (optional)

1 tsp dried oregano

1/2 tsp dried mint

Salt and pepper, to taste

Pinch of crushed red pepper (optional)

Chop your veggies

Boil and drain your orzo, rinse under cold water.

Combine dressing ingredients and mix thoroughly.

Combine all ingredients plus dressing. Toss with a wooden spoon or a spatula.

© 2019 by Alexa Mason. All Rights Reserved

Peach Pico

This isn’t a precise recipe. It can easily be scaled up for a larger amount. This yielded me about two cups which was more than enough for our dinner tonight.

Taste as you go and adjust to suit your preference. If you have a good peach, your pico should be plenty sweet.

You can easily substitute in other fruits like mango or pineapple!

Combine gently in a large mixing bowl:

1/2 large tomato

1 ripe peach chopped

1/4 chopped medium red onion

1/8 c chopped cilantro

1/2 small jalapeño chopped (seeded if you don’t want it too spicy)

1/4 habenero chopped (ditto)

Zest of half of a lime

Juice of a lime

S&P

Sugar/honey/agave as needed if it isn’t sweet enough

Use as dip or on top of some tacos 🐷

© 2019 by Alexa Mason. All Rights Reserved

Kitchen Dump Thin Crust Pizza

Again, not a precise recipe. I just used what I had in my fridge and freezer. It’s an easily adaptable recipe. Just follow the pizza dough recipe and the crust-cooking-procedure. Easy peasy.

 

I had a ball of my simple pizza dough in the freezer. I had enough to roll out a thin crust. I played it a little fast and loose with the oven so my edges are kinda cajun lol. Be more careful than me. I was hungry.

 

Simple pizza dough

Seasoned ricotta cheese (herbs, garlic, parm, s&p)

Shredded cheese

Parm

Fresh mozzarella

Olive oil with italian herbs and garlic powder (for crust)

Whatever toppings you want (mine are as pictured)

 

Prepare the pizza dough ahead of time so you are ready to go.

Quickest way of attacking this is preheating your cast iron skillet, cast iron griddle, pizza stone, heavy bottomed pan. Whatever. Get it super hot. 475+ hot.

While that is preheating, slice and chop your toppings. You want thin slices, small dices. We want things to heat through evenly.

Prepare all of your cheeses.

Roll out your dough to suit your vehicle

Carefully place your dough in the pan or skillet or stone

Poke fork holes all over save for the ‘crust area’

Brush the ‘crust area’ with some of the seasoned up olive oil

Bake for a few minutes, just consider the thickness of your dough and its edges.

Remove and quickly paint dough with the ricotta.

Shredded cheeses

Spinach.

Parm.

Zucchini and squash slices

Fresh mozzarella dotted around

Sliced onions and peppers

Chicken

Chopped tomatoes

Whatever toppings you’re using

Baked at 475+ until the cheese is bubbling

Broil until there’s a little color on your cheese, mind your crust

Remove

Drizzle with remaining olive oil

Top with chopped herbs, crushed pepper

 

 

As always, use what you got. Any questions you know you can comment or hit me on IG (@nibblesandnom).

 

NOM!

 

 

 

© 2019 by Alexa Mason. All Rights Reserved

Balsamic Gorgonzola String Beans

Hey y’all. This isn’t a precise recipe, but just a quick write up of this yummy side dish. Scale to suit your family’s needs.

 

1 bag of trimmed string beans

Chopped garlic

Butter

Olive oil

Cup of slice almonds

1/8-1/4 c balsamic vinegar

Sugar or honey (optional)

Gorgonzola cheese

 

(If you can multi-task, multi-task. Otherwise, do the reduction first)

In a sauce pan, bring the balsamic vinegar and like a little under a regular spoonful of sugar or honey) to a boil then reduce to a simmer.

Add chopped garlic.

Stirring frequently.

Keep an eye on this, you want it to coat the back of a spoon. If it goes too far it will taste pretty gross.

Remove from heat.

Melt a pad of butter into this and fin.

 

In a large tupperware, add the string beans and just a few spoonfuls of water. Microwave with the lid ajar for 3-4 minutes. Let sit for 5-10 minutes.

In a skillet over medium heat add olive oil and then melt butter.

Soften chopped garlic then remove.

Increase heat to medium high.

Add drained string beans ands season with salt and pepper.

Sautee until some start to brown up.

Remove from heat.

Add chopped garlic and some sliced almonds.

Drizzle with balsamic reduction.

Top with more sliced almonds and gorgonzola cheese.

 

© 2019 by Alexa Mason. All Rights Reserved

Mango con Chile y Limon Cake

This idea came to me randomly a few weeks ago. I grew up in NY and it was a regular occurrence to see the street vendors selling baggies of mango or mangoes on a stick topped with chili powder. It took me a couple of weeks to figure out exactly how I wanted to incorporate these flavors.

Related image

There was a lot of trial and error. As usual, the goal is to flavor and color using natural, preferably fresh, ingredients. There were A LOT of mangoes (I think I used 7 or 8–all scraps and leftovers went into the freezer for smoothies).

The sponge is a basic vanilla sponge infused with fresh mango puree, lime and lemon zest, fresh cayenne (no stems or seeds) and cayenne pepper (more control over the spice level).

The first layer is buttercream and macerated fresh mango slices. The top layer is a lime-mango curd. It’s mostly sweet and creamy but there’s a tartness to it due to  lime juice.

The outside buttercream is flavored with a little smoked paprika, chili powder and a little cayenne plus lime juice and zest.

I taught myself to make mango roses, which serve as the decoration along with some whipped cream.


Ingredients:

Sponge:

2 ½ C flour

1 ½ C sugar

2 ½ tsp baking powder

½ tsp salt

1/2 c milk

1/2 c butter, room temperature

4 egg whites

1 tsp vanilla extract

¾ C mango puree

Spices (to taste): cayenne pepper, 2-5 cayenne peppers seeded and deveined, lemon zest, lime zest

Mango-Lime Curd:

1 large ripe mango

½ cup fresh lime juice

Squeeze of lemon juice

½- 1 tbsp of lime zest

½ tsp kosher salt

¾ cup sugar, divided (1/2:1/4)

3 large egg yolks

1 large egg

1 stick of butter, cubed or thinly sliced

Lime Simple Syrup:

3/4  cup of water

¼ cup of lime juice

1 cup of sugar

Vanilla Buttercream:

2 sticks softened butter

1 tsp vanilla extract

Roughly 5 cups of powdered sugar

Spiced Buttercream (optional/to taste):

Vanilla Buttercream

Smoked paprika

Chili powder

Cayenne pepper

Lime zest

Reserve:

2 mango cheeks, thinly sliced


Curd:

  1. Slice fresh mango
    1. In a small bowl add sugar or simple syrup
    2. Toss to coat, let restUNADJUSTEDNONRAW_thumb_17d
  2. In a food processor, puree mango and transfer to a sauce pan
  3. Add lime zest and juice, salt and ½ c sugar
  4. Simmer while stirring until sugar dissolves
  5. Option 1: in a bowl, whisk eggs and remaining sugar until the yellow lightens
  6. Carefully and slowly stream in about half of the hot mango mixture into the eggs
    1. This is called tempering, do not rush this or you will cook the eggsUNADJUSTEDNONRAW_thumb_186
  7. Strain
  8. Pour the egg and mango mixture back into the sauce pan and whisk constantly until it thickens
    • Do not let this boil
  9. Option 2: Combine ingredients and whisk constantly over a double boiler until it thickensUNADJUSTEDNONRAW_thumb_180UNADJUSTEDNONRAW_thumb_193
  10. Once thickened, remove from heat and add the butter a few pieces at a time and stir until fully incorporated before adding the next few
  11. Cover with plastic wrap, pressing directly onto the top of the curd so it doesn’t develop a weird skin
    1. Chill for 2-24 hours

Simple Syrup:

  1. In a sauce pan, combine the ingredients
  2. Simmer and stir until sugar is dissolved
  3. Refrigerate and store in a container

Sponge: 

  1. Preheat oven to 350 degrees
  2. Grease and parchment 2 9”round cake pans or 3 8” round cake pans
  3. In the bowl of your mixer, combine the flour, sugar, baking powder, salt and gelatin using the paddle attachment
  4. Add the softened butter
  5. Add the vanilla
  6. Add the milk
  7. Add the egg whites, beat to combine
  8. Scrape down bowl
  9. Add mango puree
  10. Slowly incorporate the spices and the zestPhoto taken with Focos
    • I recommend starting with a teaspoon of zest and working up
    • I recommend starting with a dash of cayenne
    • Optional: seed and devein cayenne peppers and finely dice, start with a small amount and work your way up
    • My proportions were zest > cayenne pepper>cayenne peppersDivide cake between cake pans
  11. Bake until they pass the toothpick test
  12. Allow to cool slightly before removing from the pansUNADJUSTEDNONRAW_thumb_18c
  13. Carefully poke some holes into the cake (not all the way through)
  14. Carefully spoon some of the syrup over the sponges and allow to rest so they can fully sop up the goodness

Vanilla Buttercream:

  1. In the bowl of your stand mixer, whip the butter on medium until the butter looks white and fluffy
  2. Add vanilla
  3. On low speed, slowly and carefully add the powdered sugar about a cup at a time
  4. Slowly increase the speed and whip until well incorporated
  5. Repeat steps 3 and 4 until all of your sugar is used

Spiced Buttercream (Optional):

  1. Split ½-3/4 of the vanilla buttercream
  2. Starting with a small amount, slowly add the spices and TASTE adjusting for your preference
    1. My proportions were zest>chili powder> smoked paprika> cayenne
    2. This was a sweet and flavorful buttercream that left a curious and slightly spicy finish

UNADJUSTEDNONRAW_thumb_198UNADJUSTEDNONRAW_thumb_184

Assembly:

Bottom layer: Sponge

Next layer: Buttercream and the macerated mangoes (shake off excess liquid)

Next layer: Sponge

Next layer: Buttercream perimeter filled with curd

Next layer: Sponge

UNADJUSTEDNONRAW_thumb_197UNADJUSTEDNONRAW_thumb_195UNADJUSTEDNONRAW_thumb_187

Photo taken with FocosPhoto taken with FocosPhoto taken with FocosPhoto taken with FocosPhoto taken with FocosPhoto taken with FocosUNADJUSTEDNONRAW_thumb_17eUNADJUSTEDNONRAW_thumb_194Photo taken with FocosPhoto taken with FocosPhoto taken with FocosUNADJUSTEDNONRAW_thumb_196Photo taken with FocosPhoto taken with FocosPhoto taken with Focos

© 2019 by Alexa Mason. All Rights Reserved

Jerk Chicken Plantain Patties

Ingredients:

 

Plantain Dough

Flour

 

2 chicken breasts

Seasoning (salt, pepper, onion powder, garlic powder, coriander, smoked paprika)

 

½ head of a small green cabbage

1 small red onion

1 small sweet onion

1 serrano pepper

1 red jalapeno pepper

 

1-2 tbsp Grace Jerk Seasoning

Low-sodium Chicken Broth

2-3 tbsp brown sugar

Squeeze lime juice

1 tbsp butter

 

½ cup black beans

1 egg for egg wash

(Yields about 20 medium sized patties)

 

  1. Preheat oven to 420
  2. Butterfly and season chicken breasts (or boneless skinless thighs)
  3. Heat cast iron (or heavy bottom) skillet on medium-medium high, sear chicken on both sides, cook mostly through
  4. Remove from heat
  5. Deglaze pan with ½ cup chicken broth

plantain12

  1. Dice onions, slice cabbage, chop peppers, chop cilantro
  2. Set 2 tbsp of red onion to the side
  3. Sautee remaining peppers and onions until softened, season lightly with s&pplantain8
  4. Remove a tbsp of cooked onions and peppers and put in a small bowl
  5. Add cabbage to peppers and onions, add reserved red onion and toss together

 

  1. In the small bowl, mash beans together with the onion and pepper, season with salt and pepper and a squeeze of lime juiceplantain11

 

  1. Set chicken to the side

 

  1. Bring the deglazed pan to a boil, add jerk seasoning, squeeze of lime juice, butter and brown sugar

 

  1. Stir and taste, adjust seasoning if necessary (I added additional clove to pump up the jerk)

 

  1. Chop chicken and add to the jerk sauce, sprinkle a little corn starch and stir, sauce should thicken

plantain13

  1. Toss with cabbage mixture and set aside to cool

 

plantain9plantain10plantain14plantain15plantain16plantain17plantain25

  1. Line two baking sheets with parchment
  2. Flour surface and roll out plantain dough to about 1/8-1/4”
  3. Using a round container (I used the small soup container from Chinese take out)
  4. Place discs on parchment
  5. Assemble:
    1. Flour surface
    1. Gently elongate disc using rolling pin/tool
    1. Black bean mixture, shredded cheese, chicken and cabbage
    1. Fold shut and press to secure
    1. Gently crimp using a fork
    1. Place complete patties on second lined baking sheetplantain21plantain23plantain24plantain26plantain27
  6. Brush finished patties with egg washplantain28plantain29plantain30plantain31
  7. You can freeze on baking sheet then store in a freezer bag
    • Bake from frozen at 400 on lined baking sheet
  8. If serving right away, bake at 420 until golden brown, edges will be crispy
  9. Store in the fridge in an airtight containerplantain32plantain33plantain34plantain35plantain36

 

 

 

 

© 2019 by Alexa Mason. All Rights Reserved

Plantain Dough

plantain2

 

3 ripened plantains

1 green plantain

¾- 1 c flour, extra for dusting

1 egg

2 tsp vegetable oil

Salt

Pepper

 

  1. Bring large pot of salted water to a boil
  2. Chop plantains into thirds or quarters, skin intactplantainplantain18
  3. Boil for 20-30 or fork tender
  4. Remove and allow to cool enough to handleplantain4plantain5
  5. In a food processor, puree everything together except for the flour
  6. A ball should begin to form, add flour a quarter at a time until fully incorporated, no chunksplantain7plantain6
  7. Dough should not be too sticky
  8. Plop onto floured surface, dust dough and knead incorporating flour until the dough doesn’t stick to the surfaceplantain19plantain20
  9. This dough can be used for empanadas/patties or get creative with layers for a lasagna, taco shells, pot pie crust, pizza crust, etc. you name it.
  10. To freeze: Press into disc, wrap tightly with plastic wrap before storing in freezer bag. Allow to thaw completely before using.

plantain21plantain22plantain23plantain28

 

 

 

 

 

 

 

© 2019 by Alexa Mason. All Rights Reserved